After picking those giant, insanely ripe blueberries this past weekend, we got the baking fever. What to do with a big bag of berries? Add sugar. Of course. Left to his own devices, Ben would have slowly eaten all of the berries like candy, but I'm less of a fruit fan (I know, it's weird) and prefer mine slathered in ice cream and baked with brown sugar. To get the crisp recipe, keep on reading!
5 cups of blueberries
1 cup of peaches (cut into bite-size cubes/wedges)
2 tablespoons brown sugar
1 tablespoon flour
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
2/3 cup flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 1/2 tablespoons chilled butter cut into small pieces
Vanilla ice cream
Preheat oven to 375°. Combine blueberries, peaches, 2 tablespoons brown sugar and 1 teaspoon flour in a large bowl. Mix well and transfer into an 11x9 glass/pyrex baking dish. In another bowl, combine the remaining flour, brown sugar, oats and cinnamon. Cut in butter with a pastry cutter until the mixture is coarsely combined. Sprinkle evenly over the blueberries. Bake at 375° for 30 minutes or until crisp is bubbling.
*If you're a big fan of the "crisp" part of the blueberry crisp, you could increase the amount by about 1/2 as this topping is delicious and only thinly covers the blueberries.
Recipe adapted from Cooking Light